Italian Plum And Almond Cake
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups pitted, quartered Italian prune plums, about 1½ pounds
- ¼cup crushed Amaretto cookies
- 1cup sugar
- 1cup flour
- ½teaspoon baking powder
- Pinch of salt
- 12tablespoons sweet butter, at room temperature
- 4eggs
- ¾cup finely ground blanched almonds
- ½teaspoon almond extract
Nutritional analysis per serving (8 servings)
447 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 8 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a nine-inch springform cake pan.
- Step 2
Toss the plums into a bowl with the Amaretto cookie crumbs and one-fourth cup of the sugar and set aside.
- Step 3
Sift together flour, baking powder and salt. Set aside. Cream the butter and remaining sugar until very light and fluffy. Beat in the eggs one at a time. Stir in the ground almonds and almond extract until just incorporated into the batter. Fold in the flour mixture. Spread the batter in the pan.
- Step 4
Arrange the plums on top of the batter. Bake 40 minutes. Allow to cool to room temperature before removing the cake from the pan.
- Step 5
If desired, whipped cream or ice cream can be served on the side.
Private Notes
Comments
I had a load of fresh Italian prune plums and almond paste, wanted to bake and found this cake recipe. Had no amaretti cookies, and only 1 stick butter, Substituted almond granola, pulverized in a processor. Used 1 stick butter instead of 1 and 1/2. Used 8 oz almond paste instead of almonds, and creamed it with the butter. Cut total sugar to 3/4 cup because of the sweetness in the almond paste. Cooked it an additional 10 minutes. It’s amazing!
Assembled and baked according to instructions but even with an extra 10 minutes in the oven didn’t finish baking in the center. Might be related to elevation? I’m at 3200 ft. Why do recipes never include this kind of information? Very frustrating. However, those parts of the cake that baked fully were terrific. I’ll try again.
I used half the sugar.. 1/3 cup in the cake and 2 T in the plums (combined is slightly over 1/2 cup total). The Italian Amaretto cookies are very very sweet. Also doubled the almond flavor, and added 1 teasp of double fold vanilla extract. Overall the cake was still pretty sweet and had a nice amt of almond, plum and vanilla flavor. Worked perfectly.. great cake otherwise!
I had a load of fresh Italian prune plums and almond paste, wanted to bake and found this cake recipe. Had no amaretti cookies, and only 1 stick butter, Substituted almond granola, pulverized in a processor. Used 1 stick butter instead of 1 and 1/2. Used 8 oz almond paste instead of almonds, and creamed it with the butter. Cut total sugar to 3/4 cup because of the sweetness in the almond paste. Cooked it an additional 10 minutes. It’s amazing!